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Week 5

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Hello everybody,

It is feeling like the dog days of summer around here. Hot and humid! One of our favorite things about living in this part of the world is how distinct the different times of year feel. Each season is greeted like an old friend, bringing back memories of seasons past.

Recipes

gunsho (aka choi sum)

Gunsho-It’s back! It seems like almost everybody loved gunsho last year so we’ve brought it back again. This crunchy, juicy leafy green is packed with vitamins and begs to be eaten steamed with a rich sauce like hoisin or Korean BBQ, or as part of a stir-fry. We also like it with a lighter sauce of Soy and Chile with fried onions, the recipe is right here. Eat the stems leaves and little flowers. You may need to trim the bottom of your stems, sometimes they can be slightly woody.

Fennel-Fennel is, in my humble opinion, the star of the box this week. Often misunderstood and underutilized, this unique vegetable is a one-of-a-kind in a class of its own. If you are unsure, just try caramelizing it like you would an onion by slow cooking it in a saute pan over low heat. Check out our page of fennel recipes for some inspiration! My faves are probably the fennel olive salad and the rigatoni with sausage and fennel.

Cauliflower/Broccoli-Mediums and Full shares might see either this or carrots in their box this week. We’ve got a lot of great ways to cook them, and for us they are interchangeable in recipes. Cauliflower puree is an awesome side dish for any meal, and if you’d like to make it into soup just add more water, milk, cream, or stock to make it the right consistency. Cauliflower soup also happens to be AMAZING served cold–it’s like a Midwestern answer to gazpacho. Another amazing way to serve cauliflower is roasted with cheese sauce. If you’ve got broccoli, try a tartine with broccoli and portobello mushroom–even easier if you’ve got a broiler! For this week of warm weather, I’d also recommend this lightened-up slaw if you haven’t tried it already.

Kale or Collards-How about a semi-Spanish treatment of collards or kale? Spaniards have a classic way of cooking spinach with raisins, and we’ve got a collard version here that you could easily sub with kale. It sounds a little strange, but the slightly sweet and chewy aspect of the raisins makes the whole dish sing. I stumbled upon this “All the Kale” recipe slideshow and can’t wait to make most of these things…especially the Grandma Pie!